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Brooks Tropicals


Caribbean eddo chili

Just because you're not familiar with the eddo doesn't mean you can't enjoy it in familiar dishes like this vegetarian chili. Eddos are root vegetables that pair up nicely with more mainstream roots like parsnips, turnips and carrots.


1 lb eddos
2 tbs canola oil
1 small onion, chopped
1 clove garlic, minced
1/2 lb parsnips, peeled and cut into 1/4" pieces
6 oz turnips, peeled and cut into 1/4" pieces
2 green peppers, seeded and diced
1 14-1/2 oz can diced tomatoes
2 cups unsalted vegetable broth
1 tsp chili powder
2 tbs dried oregano
2 tbs ground cumin
1 15 oz can kidney beans, drained and rinsed
1/2 cup fresh cilantro, chopped

Yield: 6 servings
Prep time: 1 hour, plus 15 minutes for eddo cooking in steps 1 and 2.

Cooking with Eddos


1. In a large saucepan over high heat, add enough water to cover the eddos. Bring the water to a rapid boil. Add the eddos and boil for 15 minutes. Add more water when necessary to keep the eddos covered.
2. Drain and peel the eddos after boiling. They are slippery when cooked. Use a clean cloth or a new scouring pad to hold them while peeling. Cut into 1/2" pieces. This can be done up to 2 days ahead of time; just store the eddos in water that covers them and drain before step 3.
3. Over medium-high heat, in a Dutch oven heat the oil for 3 minutes. Add the onion and garlic and cook for an additional 3 minutes. Stir occasionally.
4. Add the eddos, parsnips and turnips. Cook for 10 minutes, stirring occasionally.
5. Add the green peppers, tomatoes, chili powder, oregano and cumin. Stir to combine. Add the vegetable broth. Stir to combine. Return to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes, stirring occasionally.
6. Add the beans; stir to combine and cook for an additional 10 minutes. Add the cilantro and toss to combine.
7. Serve warm. Can be refrigerated up to 3 days.

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